Matcha, like champagne, is crafted from specific cultivars, each contributing unique flavors. Sorate offers four cultivars: Yabukita (balanced, vibrant green), Samidori (deep green, mild), Asahi (rare, rich, creamy), and Okumidori (umami, bright green).

Single Cultivar matcha showcases one cultivar's traits, preferred by enthusiasts. Blended Cultivar matcha combines multiple cultivars for a balanced flavor, appealing to a broader audience. At Sorate, our diverse matchas highlight these unique flavors and qualities for a distinctive matcha experience.

Have you ever wondered about the unique qualities that distinguish our Matchas?

From the refreshing vibrancy of Shincha Matcha to the savory richness of Kūsui Matcha, and the smooth elegance of Matcha Superior.

Let’s uncover the distinct characteristics that set each Matcha apart to guide your selection.

SHINCHA MATCHA - Limited Edition

CHARACTERISTICS:   Refreshing, Deeply Smooth, Mellow

HARVEST TIMING:   Shincha (1st flush)

HARVEST DATE:   MAY 2023. First day of Harvest

HARVEST METHOD:   Hand-Picked

PRODUCTION METHOD: Stone-grounded

BREEDS:   Asahi

What is Shincha?

Shincha is a highly anticipated Japanese Matcha made from the first harvest of tea leaves after the dormant winter months. The name Shincha, derived from "shin" meaning new and "cha" meaning tea, refers to the fresh and unique qualities of this limited edition tea.

Our tea farm in Uji, Kyoto produces a limited amount of Shincha each year, allowing us to offer this unique tea to our customers.

While Shincha harvesting begins in the middle of April in some regions like Kagoshima and Shizuoka, in Uji, Kyoto, it starts in early May due to differences in altitude and soil affecting sprout timing.

If you haven't tried Shincha before, you might be wondering why it's such a big deal. The first flush of tea leaves (it lasts only a few days per year) is considered to be of the highest quality, with a flavor, aroma, and color that are unparalleled.

Shincha is known for its sweetness and has been compared to the scent of fresh rain in a verdant forest. Each year, the flavor and aroma of Shincha can vary slightly, making each harvest unique and nuanced, much like different vintages of wine.

KŪSUI 空翠 - MATCHA PREMIUM - 40gr

CHARACTERISTICS:   Vibrant Green, Noble Aroma, Creamy, Umami

HARVEST TIMING:   Ichibancha (1st harvest)

HARVEST DATE:   MAY 2023. 1st week of Harvest.

HARVEST METHOD:   Hand-Picked

PRODUCTION METHOD: Stone-grounded 

BREEDS:   Samidori and Asahi

A vibrant green blend of Samidori and Asahi breeds. With its noble aroma, creamy texture, and umami flavor, this matcha captures the essence of Uji’s tea heritage, offering a sensory journey that is truly unparalleled.

SōKŪ 蒼空 MATCHA SUPERIOR

CHARACTERISTICS:   Bright Green, Refreshing, Smooth

HARVEST METHOD:  Hand-Picked

HARVEST TIMING:   Ichibancha (1st harvest)

HARVEST DATE:  MAY 2023. 3rd week of Harvest.

PRODUCTION METHOD: Stone-grounded 

BREEDS:   Yabukita and Okumidori breeds

ORIGIN:  Uji, Kyoto, Japan 

High-quality Matcha grown in shade for a smoother, mellow flavor. Rich in amino acids and vitamin A.

HEKISHO 碧霄 - HOUSE MATCHA

CHARACTERISTICS:   Refreshing, Nuttiness, Earthy but never bitter

HARVEST TIMING:   Ichibancha (1st Harvest)

HARVEST DATE:  JUNE 2023. 4th Week of Harvest.

HARVEST METHOD:   Machine-Trimmed

PRODUCTION METHOD: Machine-Grounded

BREED:   Yabukita

ORIGIN:  Uji, Kyoto, Japan

Cultivated in Uji, near Kyoto, using the Jikagise method. Cold climate promotes savory, full-bodied taste.

One of the key factors that sets us apart from other Matcha companies is our unwavering dedication to ensuring the freshness of our product.

Unlike many others, we proudly stamp the Harvest Date of our Matcha on every package we deliver.

This small but significant detail is a testament to our commitment to quality and transparency. We want you to know exactly what you're getting and when it was harvested.

Currently, all our Matcha offerings were harvested in the Spring of 2022. You might wonder why this matters. Well, the production process of Matcha is an art form, and it begins with Tencha leaves. These leaves undergo a brief aging period, meticulously stored for approximately 6 months.

This aging period allows the leaves to develop their unique flavors, ensuring that the Matcha we create is nothing short of exceptional.

As of today, our Matcha from the 2022 harvest represents the last production from our farm.

By the end of this month and the beginning of November, the Tencha leaves harvested in the spring of 2023 will be ready to be ground into Matcha.

This means that fresh, vibrant, and utterly delightful Matcha from the 2023 harvest will soon be available for you to savor and enjoy.

This transition from one harvest to the next is an integral part of our dedication to providing you with the finest Matcha possible.

We believe in preserving the natural rhythms of tea production, ensuring that each batch is a true reflection of the season and the land from which it comes.

Stay tuned for the launch of our Matcha from the 2023 harvest!

1. Matcha was discovered by accident

The classic Matcha flavor that we know today was discovered in part by accident. It’s believed that farmers in the 15th and 16th centuries had covered their tea plants with woven mats to protect them from frost. What they realized was that the shaded plants produced a more mellow, less bitter taste than their plants exposed to the full sun. So, farmers began experimenting with different methods of sun exposure and invented the Tana method of shading the plants with a canopy to achieve the desired flavor. 

2. Storage is key

Matcha powder is carefully processed and produced in a way that preserves the delicate powder for the consumer. Once you receive your Matcha, it’s important to store it correctly to derive the best flavor, texture, and color from your tea. 

Your Sōrate Matcha will arrive in a resealable package or an airtight container. It’s important that once you open your Matcha, you expose it to as little light as possible and correctly re-seal the container. Temperature and humidity can also affect the quality of your beverage, so store your Matcha in a cool, dry place. If you want to put your Matcha powder in the fridge for storage, consider adding an additional layer of protection so that your Match doesn’t absorb any unwanted odors from other foods in your fridge. 

3. Matcha is eco-friendly 

Unlike other types of tea, Matcha uses the entire tea leaf, which makes it far more sustainable than other types of tea and even coffee. Individual tea plants can live for up to 50 years and be harvested over and over without damaging the environment or the integrity of the plant. 

Whereas coffee takes huge amounts of water and energy to produce, Matcha can be produced much more sustainably and without as many pesticides or harmful chemicals. Because the entire leaf is used, there is a significant reduction of waste as compared with other popular beverages. With proper crop rotation and plant care, Matcha farms are able to create a product that is healthy for the body and the planet. 

4. Matcha is the only suspension tea

Matcha powder isn’t meant to dissolve completely! The point of whisking or shaking the Matcha in hot water is to let it be evenly distributed and suspended throughout the tea. Over time, your Matcha will settle at the bottom of your bowl, glass, or mug. So, once you prepare your Matcha, don’t let it sit for too long and enjoy it as soon as you’ve prepared it. That way the tea and flavor will be equal in all parts of the beverage. 

5. The Japanese Tea Ceremony was developed nearly 500 years ago

Sen-no-Rikyu, often considered the father of the tea ceremony in Japan, was born in 1522 and developed standard practices for the Japanese tea ceremony. From the utensils used to the surrounding landscape, Rikyu refined the “ Way of Tea” and created these principles for the tea ceremony: Harmony, Respect, Purity, and Tranquility. 

If you attend a “Chado” or Japanese Tea Ceremony today, you will likely witness Matcha preparation based on Rikyu’s principles and guidelines. Matcha is an ancient, storied beverage and can be connected to a rich history of Japanese culture and practices.

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After studying green tea at a biochemical level, a particular compound from Camelia Sinensis was discovered to be capable of suppressing the influenza virus and its associated symptoms.

Known as a catechin, the compound was found to exhibit characteristics that demonstrated antiviral activity.

Catechins are also active against other pathogens in the respiratory tract, which is a common infection site for influenza. They directly prevent infection by binding to glycoprotein spikes on the surface of viruses. This action renders the virus incapable of adsorption or binding to the receptors of host cells in the respiratory tract by destroying the protective mucus coating that lines it, therefore, deterring infection.

The most prominent catechin compound is epigallocatechin-3-gallate (EGCG), which was the main focus of Mikio Nakayama’s research against influenza viruses. Nakayama found that EGCG could inhibit agglutination (clumping effects) in two types of viruses, including Influenza A (the main cause of flu epidemics).

This prevents them from successfully attaching to host cells. Other catechins, such as Epigallocatechin (EGC) and Epicatechin-3-O-gallate (ECG), were used in similar experiments and displayed some capacity for anti-viral activity, but EGCG was found to be the most effective.

Alongside understanding the biochemistry behind green tea, a few studies provide insight into the use of green tea as a protective measure against influenza within communities.

Some studies examined the effects of gargling green tea in the elderly population, while others concentrated on its health benefits in children and high school students. In one study, gargling green tea or its ingredients was associated with a lower likelihood of infection than gargling water or placebo alternatives. In another study, 124 elderly volunteers who gargled catechin extract exhibited similar therapeutic effects, while 200 healthcare workers in a separate investigation demonstrated the same outcome and were protected against the Influenza A virus.

Thus, it is evident that EGCG and other tea catechins have been associated with protection against the influenza virus in humans.

Despite the potential application of tea catechins in antiviral protection, existing evidence does not verify green tea as an alternative to medical treatments. Annual vaccinations remain a viable defence option against the flu bug considering the high viral mutation rates that lead to re-emerging outbreaks of influenza and related pandemics, such as the 2009 Swine Flu outbreak.

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Healthy living is all about ​balance. ​

Whether you’re balancing work and life or striving toward something as simple as a balanced diet, achieving balance can be a challenge of its own.  

CONSISTENCY IS KEY.

Sorate has the mission to help you achieve an equilibrium between the mind, body, and spirit, by taking the stress out of your daily wellness routine and helping you put a little more ​self ​back in your self-care regimen.